Tasting Notes
Limited to 2 bottles per member
After five years in ex-bourbon wood we transferred this into a second fill charred red wine barrique. Our noses picked up cinder toffee, Turkish delight, perfume in an oil drum and red wine risotto with black truffles and caramelised onions. The big, robust palate contained salted pistachios, tar and charred oak, caramelised pork belly with cabbage slaw; then chilli, ash and chewed pencil ends to finish. The reduced nose caught bush fire smoke, lemon curd on burnt toast, pan-seared squid and coal scuttles. The palate now offered light smoke, toasted pine nuts, toffee apples, miso-glazed prawns and chewing chopsticks dipped in wasabi and honey.